Saturday, December 13, 2008


No kidding, these leftovers were awesome! I got this idea from one of the other cooking blogs I read, Good Thymes & Good Food, where Rachel posted her recipe a while back. I had some leftover chicken from last night's Saucy Honey Mustard Chicken, so I shredded that and followed Rachel's recipe from there. So good! You could fill these pockets with almost anything, and they'd be great!

Puff Pastry Chicken Pockets

1 chicken breast, bone in, skin on - roasted and shredded
1/4 c. cream cheese, softened
juice of 1 lemon (I omitted this)
puff pastry sheet
2 tbsp. melted butter
1 c. breadcrumbs
salt and pepper

Preheat oven to 375. Shred chicken and mix with cream cheese, lemon juice and salt and pepper. Cut puff pastry sheet down fold lines so that you have three sections. Pile 1/3 of the chicken mixture in the middle and wrap ends in. Fold gently. Repeat until mixture is gone. Dip in melted butter and then breadcrumbs. Bake according to puff pastry directions. (I baked for 20 min)

Friday, December 12, 2008

Woo Hoo, my 100th post!

It has been a while since I tried out a recipe from Kraft's website. Everything I've tried from the site has been easy, quick, and very good. This recipe was no different. I had dinner on the table in about 20 minutes, which was nice after and extreemly long week!

Saucy Honey Mustard Chicken

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Cream Cheese
1/4 cup Kraft Zesty Italian Dressing
2 Tbsp. Grey Poupon Savory Honey Mustard
1 Tbsp. honey

Heat oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).
Mix remaining ingredients; spoon over chicken.
Cook 2 min. or until sauce is heated through, stirring occasionally.


Tuesday, December 9, 2008

Yummy Pasta Bake

Tonight, after a wonderful 2 week hiatus, I finally went to the grocery. I had picked this recipe out after seeing it in issue of Better Homes & Gardens. It won a prize, and sounded great. It was delicious, I highly recommend it!

Chicken Florentine Artichoke Bake

8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.
Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
Source: Better Homes & Gardens

Sunday, December 7, 2008

I've been busy!

Confession....I have not been to the grocery since before Thanksgiving. What can I say? I've been busy! It seems like my life is going non-stop!

So today I was going to go to the grocery, but it is soooo cold outside. I just didn't feel like going out. So I headed into the fridge and pantry to see what I could come up with for dinner...

I managed to whip up the following from things in the cupboard and freezer!

Chicken & Noodles
3 small frozen chicken breasts
1/2 bag of small egg noodles
1 carton + 1 can of chicken broth
2 TBS corn starch
salt & pepper
I cooked the frozen chicken breast in the chicken broth for about 30 min, and shredded with a fork. Next I cooked the noodles in the broth w/ the chicken for 10 min. I added the corn starch to about 1/4 cup water and then added the mixture to the broth to thicken. Season w/ salt and pepper.
I served the chicken & noodles over Trader Joe's Instant Garlic Mashed Potatoes, and brussel sprouts on the side. It hit the spot!